DirtyFLRestaurant Inspection Data

LEMONGRASS ASIAN BISTRO

1880 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3620419

Inspection Date: 7/9/2025

Inspection #: 3620419

Inspection Date: 2/14/2025

Inspection #: Visit ID: 10779595

  • N/A:No Violations Were Observed

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10779376

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at sushi bar. Stored less than 4 hours. Operator cut packages open. Corrected On-Site Repeat Violation Admin Complaint
  • 08B-38-4:Basic - Food stored on floor. Rehydrated noodles and sauces stored on the floor. Operator removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On rolling rack: raw lobster (57F - Cold Holding) Thawing in stagnant water since 3 hours. Operator moved to quick chill. **Corrective Action Taken**
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw eggs then handled clean containers of food and clean utensil; no hand wash. Advised operator that chef should wash hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored over night. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored over night. Not prepped or portioned today. See stops sale. At prep area across from cook line: cooked noodles (52F - Cold Holding); tofu (51F - Cold Holding); cooked rice (54F - Cold Holding) As per operator, stored at prep counter 3 hours. Not prepped or portioned today. Operator moved items to quick chill. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale.

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8894373

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched hat on his head then touched flip top cooler and open it; no hand wash. Chef washed hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cut vegetable mix with bare hand. Advised operator to wear gloves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: cooked pork (54F - Cold Holding); egg rolls (52F - Cold Holding) As per employee, both items were stored in unit from walk in cooler since 3.5 hours. Not prepped or portioned today. Egg rolls were stored double panned and over stacked, cooked pork stored stacked. Advised operator to quick chill. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi bar: raw salmon (46F at 2:20pm; 46F at 3:02pm- Cooling) As per employee, cooling since 11:15am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee moved to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8894052

  • N/A:No Violations Were Observed

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8776767

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Throughout cookline knives stored in between reach in coolers and prep counters- operator removed. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep area raw chicken, raw salmon and raw beef defrosting out on prep kart- operator moved to walk in cooler to defrost properly. Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels lining containers with cucumbers inside - operator removed. Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen counter near cookline- Cooked rice noodles 68F- cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 20 minutes- operator placed in reach in cooler to quick chill. At cookline flip top cooler - cooked peas 50F- cold holding- food not prepared or portioned today- food stored above fill line food out of temperature for 1 hour - operator moveed to reach in cooler to quick chill. At flip top cooler at end of cookline- fries 50F cold holding- food not prepared or portioned today- food left out for 30 minutes- operator placed inside reach in cooler to quick chill. **Corrected On-Site*. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler - cut tofu 50F at 2:50 to 50F at 3:30 ( cooling since 11:30)- food stored in large quantity and covered - at current rate of cooling food will not reach 41F within remaining time - operator moved in reach in freezer to quick chill. Repeat Violation Warning

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8689345

  • N/A:No Violations Were Observed

Inspection Date: 6/6/2024

Inspection #: Visit ID: 8689058

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.
  • 08B-38-4:Basic - Food stored on floor. At walk in freezer: Various food items stored on floor. At storage area: Rice vinegar stored on floor. Operator stored properly. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Fly catcher installed over prep table on expo line.
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave from restroom to preparing food at fryer; no hand wash. Advised operator that employee should wash hands.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects flying around in storage area over onions. 2 small flying insects flying around in warehouse washing area. 1 small flying insect flying along at expo line. Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in freezer: Raw beef stored over as per operator, unwashed chilli peppers. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: Open package of raw beef stored over open box of raw scallop. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: cooked pork belly (52F - Cold Holding) As per operator, placed from cooler into flip top at 11am. Not prepped or portioned today. Item stored over stacked. Operator moved to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Sushi bar: cut salmon (44F at 1:15pm; 45F at 2:10pm- Cooling) As per operator; cut today and cooling since 10:30am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored over-stacked. At double door stainless steel reach in cooler near dishwasher: rehydrated noodles (78F at 1:45pm; 78F at 2:07pm- Cooling) As per operator, rehydrated with room temperature water and cooling since 11:00am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Noodles stored in a a bag in large quantity. Operator moved items to quick chill. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Scallop served raw not identified on menu as being raw.

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8645466

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers. Warning - From follow-up inspection 2024-04-03: Observed approximately 2 live flying insects during this visit Admin Complaint
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly Repeat Violation Admin Complaint - From follow-up inspection 2024-04-03: At walk in freezer did observe raw chicken over cooked shrimp, raw lobster over cooked lobster dumplings. Admin Complaint

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8496801

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale Repeat Violation Admin Complaint
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling, ,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours see stop sale. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you to go bags on direct contact with cut vegetables and multiple paper towels use as a liner for cut vegetables on sushi bar area advised operator to removed Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar area Raw fish and raw eggs over sauces Cook line Raw beef over cooked dumplings Prep area Raw shell eggs over cut vegetables Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on prep table on sushi bar area. Operator unable to kill it Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling, ,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with adamame , tempura batter made with eggs and sushi rice still in use over 4 hours.See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop sale On cook line cheese stick (53F - Cold Holding); peanut sauce (51F - Cold Holding);per operator products not prepared or portioned today Per operator products stored for approximately 3 hours operator removed overstocked products and decided to discard Warning
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with adamame , tempura batter made with eggs and sushi rice still in use over 4 hours.See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale Repeat Violation Admin Complaint
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poke bowl with salmon and tuna and Kanisu Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rafael Lopez PIC no certified manager present. Warning

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8373809

  • 08B-12-5:Basic - Stored food not covered- cooked pork belly in reach in cooler by dishwasher area; Operator covered; Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (55F - Cooling); ; rice noodles (54F - Cooling) in make table #1 at cook line; as per operator foods cooked last night; foods covered and stored in big plastic containers; foods never reached 41 F within 6 hours; See Stop Sale;
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over rice noodles not commercially packaged Raw chicken not commercially packaged over seaweed commercially packaged in walk-in freezer; operator stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored on top of ketchup container in reach in cooler by dishwasher area; operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (55F - Cooling); ; rice noodles (54F - Cooling) in make table #1 at cook line; as per operator foods cooked last night; foods covered and stored in big plastic containers; foods never reached 41 F within 6 hours; See Stop Sale; Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken (48-51F - Cooling)at 10:30 to 48-51 F at 10:45 since 9:00; in make table #2 at cook line; at this rate food will not reach 41 F or below ; food moved to reach in freezer ; **Corrective Action Taken**